Swiss Steak Pie

Ingredients

• 2 lb boneless round or chuck steak, cut 1/2 inch thick
• ⅓ cup all-purpose flour
• 1 tsp salt
• ¼ tsp pepper
• 3 tbsp pure vegetable oil
• 1 can 14 ounces beef broth
• 2 pkg 8 ounces each frozen peas in cream sauce
• 1 pkg 8 ounces refrigerated crescent dinner rolls

Method

1. Cut the meat into 6 serving-size pieces. Mix the flour, salt and pepper. Rub or pound the flour mixture into the meat, using a mallet or the edge of a saucer.
2. Heat the oil in a large skillet or Dutch oven. Brown the meat well. Remove the meat as it browns to a 12x8-inch baking dish. Heat the oven to 375 degrees. Pour the broth over the meat. Cover the dish with aluminum foil. Bake 1 hour.
3. Remove from the oven. Stir in the frozen peas. Unroll the rolls; do not separate along the perforations. Overlap the dough rectangles along the long sides. Pat along the overlap and perforations to form a smooth 12x8-inch rectangle. Place over the meat filling. Press the dough firmly to the rim of the dish. Return to the oven. Bake about 20 minutes or until golden.

Notes

Makes 6 servings. Each serving made with chuck: 690 cal., 36g protein, 47g fat, 29.5g carbohydrate. Made with round: 599 cal., 38.2g protein, 36g fat, 29.5g carbohydrate.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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